Advanced Monitoring and Control of Redox Potential in Wine Fermentation across Scales
نویسندگان
چکیده
Combined with real-time monitoring of density and temperature, the control redox potential provides a new approach to influencing cell metabolism during growth, viability non-growing yeast activity in wine fermentations. Prior research indicates that problem sluggish incomplete fermentation can be alleviated by maintaining constant ethanol fermentation. A secondary trait hydrogen sulfide formation from elemental sulfur also seems associated development low potentials this might prevented deliberate certain range. While fermentations has been demonstrated previously at scale (100 L), ability it larger volumes typically seen commercial conditions remained unanswered. Wine same load Cabernet Sauvignon grapes 2021 harvest were conducted three volumes: 100 L 1500 winery 10,000 winery. Using only pulses air delivery, was successfully controlled −40 mV referenced silver/silver chloride electrode throughout fermentations, all scales. This appears first published result trial includes demonstrates scalability
منابع مشابه
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ژورنال
عنوان ژورنال: Fermentation
سال: 2022
ISSN: ['2311-5637']
DOI: https://doi.org/10.3390/fermentation9010007